I got the short ribs from the nicest butcher woman at Bob's Butcher Block. Apparently (I didn't know this) short ribs are from the chuck roast. They did not have any in the butcher case, but she happily cut some for me. I used about three pounds of short ribs. The recipe also calls for a fennel bulb, an onion, two medium carrots, a can of diced tomatoes, some tapioca, red wine, garlic, salt, pepper, and rosemary.
Next, you are supposed to place the meat on top of the vegetables. I decided to brown the short ribs a bit first.
While the short ribs were browning, I made the sauce. Put the diced tomatoes, undrained in a bowl.
I got some flowers at the grocery store and set the tables.
This is the kids' table.
This is the adults' table.
Kathy brought some delicious homemade bread.
Before serving, I made the Gorgonzola Polenta. (I added some Parmesan cheese as well. More cheese is never a bad idea!) I also made a simple green salad and some homemade rolls.
It was delicious! After dinner, the guys made a big fire in our fire pit and the kids ran around in the snow and had s'mores for dessert. Then, when they came inside, the adults had gingerbread cake with fresh whipped cream. I forgot how good gingerbread cake is. Yummy!